My Dad's Favorite Applesauce Cake - Now Gluten Free

I don't know where this recipe came from, but it made it's way into my school cookbook (when I was in the 3rd grade). I have pretty vivid memories of my dad making the page layouts for the cookbook in our dark room, and of course lots of fond memories of my mom making the cake. It's been a family favorite for as long as I can remember. Last week, I tried my first attempt at making a wheat based recipe gluten free. It turned out so good! I'll be bringing these to church this Sunday to share during the fellowship time. I hope you like them as much as we did even if you don't need to eat gluten free. I've cut the sugar in half to make a muffin we could eat for snack and breakfast. If you want sweeter cupcakes, just double the sugar and add frosting.

Gluten Free Applesauce Cake

1 cup almond flour (I used Honeyville brand)
1 cup brown rice flour
1/2 cup potato starch
1 tsp. xanthum gum
1 cup sucanat
1/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 cup soft butter
1/2 cup water
1 1/2 cups applesauce (homemade or unsweetened from the store)
2 eggs

optional: 1/2 cup nuts and 1 cup raisins

Heat oven to 350 degrees. Line muffin tins with papers or grease.

Blend the dry ingredients in the bowl of a stand mixer or other large bowl. Add butter, water and apple sauce. Beat for 2 minutes at medium speed. Scrape down the sides of the bowl, especially at first. Add eggs and beat 2 more minutes. Stir in nuts and or raisins. (My family like them plain so we don't do this.) Bake for 25 minutes or until a toothpick comes out clean.

This recipe is linked to Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.